Nutrition information (per Serving)

Preparation

Trim fat from chops. Combine sage, pepper and salt in a small bowl; ub onto one side of each chop. Heat oil in an extra-large skillet over medium heat; brown both sides of chops, half at a time.

Mix onion, broth, wine (or apple juice) and tapioca in a 6- or 7-quart slow cooker. Add the browned chops and top with cabbage.

Cover; cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.

Transfer chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with pepper. Spoon sauce over pork and cabbage. If desired, garnish with fresh sage.

Create your FlavorProfile!

Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.